Candy Cane Marshmallows with Hot Cocoa
Ingredients
- 1/2 cup (125 mL) Cold Water
- 3 tbsp Gelatine Unflavoured
- 2/3 cup (160 mL) White Fine Sugar
- 1 cup (250 mL) Corn Syrup
- 1/4 tsp Salt
- 1 tbsp Pure Vanilla Extract
- 1/4 cup (60g) Crushed Candy Canes, plus extra for garnish
- Icing Sugar, for dusting
Hot Cocoa for Two:
- 2 tbsp Cacao Powder
- 2 tbsp Honey
- 2 cups (500 mL) + 2 tbsp Milk (or non-dairy alternative), steamed
- Optional: 1 oz Liquor or Spirit, Spiced Rum, Drambuie, Chocolate Liqueurs, Whiskey
Directions
- Generously dust an 8×8-inch non-stick pan with icing sugar and set aside.
- In a large mixing bowl of a stand-up mixer with a whisk attachment, add cold water & gelatin and allow to set while you make the syrup.
- In a medium sauce pan over medium heat, combine the sugar, corn syrup & salt. Cook until sugar has dissolved. Bring the heat to high and cook until syrup bubbles and reaches 240°F on a candy thermometer, about 5-6 minutes.
- With the mixer on low, slowly pour the syrup into the gelatin. Increase the speed to high and whip until mixture is thick and glossy, about 15 minutes. Add vanilla, crushed candy canes and mix well.
- Pour marshmallow mixture into dusted pan and with a spatula, smooth the top. Dust generously with additional icing sugar and allow to rest uncovered overnight until set.
- Turn the marshmallows over on a cutting board and cut into 16 squares. Dust with additional icing sugar and additional candy cane pieces!
- Hot Cocoa: In two mugs, add 1 tbsp in each of cacao and honey. Stir 1 tbsp of steamed milk into each mug and stir until creamy. Divide remaining steamed milk into each cup.
- Optional: Add your spirit or liqueur and stir.
- Top with marshmallows and dust with icing sugar!
Prep Time: 30 Minutes + 12 Hours Rest Time
Total Time: 30 Minutes + 12 Hours Rest Time
Yield: 16
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